Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Hierarchical Scheme for LC-MS<i>ⁿ</i> Identification of Chlorogenic Acids

Michael N. Clifford, Kelly L. Johnston, Susan Knight et al. · Journal of Agricultural and Food Chemistry · 2003 · 1.2K citations

Natural Sciences, Chemistry, Chromatographic Analysis +10

Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

Adriana Farah, Tomas de Paulis, Luiz C. Trugo et al. · Journal of Agricultural and Food Chemistry · 2005 · 534 citations

Agriculture, Biochemistry, Food Science +9

Determination of Free and Total Phenolic Acids in Plant-Derived Foods by HPLC with Diode-Array Detection

Pirjo Mattila, Jorma Kumpulainen · Journal of Agricultural and Food Chemistry · 2002 · 454 citations

Agriculture, Food Science, Chromatographic Analysis +14

Effect of Roasting on the Antioxidant Activity of Coffee Brews

M. Dolores del Castillo, Jennifer M. Ames, Michael H. Gordon · Journal of Agricultural and Food Chemistry · 2002 · 373 citations

Agriculture, Biochemistry, Food Science +16

Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods

Cristina Delgado‐Andrade, José Ángel Rufián‐Henares, Francisco J. Morales · Journal of Agricultural and Food Chemistry · 2005 · 335 citations

Agriculture, Biochemistry, Food Science +11